Ingredients
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people

Melt the sugar in a heavy based saucepan over a low heat. Once you have a reddish-brown caramel, add the water spoonful by spoonful.
Pour the caramel in to individual ramekins.

2For the 2nd part of the recipe:

Preheat the oven to 130 °C. Bring the milk to the boil.

Beat the eggs and sugar together in a bowl. Add the hot milk to the bowl and skim off the mousse.
Pour the liquid in to ramekins and then place in a large roasting tray. Pour in enough water the come halfway up the sides of the ramekins then carefully transfer to the oven and cook for 45 minutes.

Chef's tip

«To give a different flavour to your crème caramels by adding star anise or cardamom to the milk. Remove before pouring the liquid in to the ramekins.»